Description
Fluffy and flavorful blueberry chocolate chip pancakes made with wholesome ingredients, including almond milk and Greek yogurt, perfect for a delicious breakfast or brunch treat.
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 1/4 cup natural sweetener or sugar of choice
- 1 tsp baking powder
- 1 tsp baking soda
Wet Ingredients
- 1 egg
- 1 tbsp low fat vanilla Greek yogurt
- 1 3/4 cups unsweetened almond milk
- ½ tbsp white vinegar
- 1/2 tbsp vanilla extract
- 3 tbsp coconut oil (melted)
Add-ins
- 1 cup fresh blueberries
- 2 tbsp dark/semi sweet chocolate chips
Instructions
- Prepare the almond milk mixture: In a bowl, mix together unsweetened almond milk and white vinegar. Allow it to sit for 10 minutes to create a vegan buttermilk substitute that will help the pancakes rise and stay tender.
- Combine dry ingredients: In a large mixing bowl, whisk together all-purpose flour, natural sweetener, baking powder, and baking soda, ensuring there are no lumps in the mixture for a smooth pancake batter.
- Add wet ingredients: Make a well in the center of the dry ingredients. Add the egg, low fat vanilla Greek yogurt, the almond milk and vinegar mixture, vanilla extract, and melted coconut oil. Gently whisk together just until combined, keeping some lumps to avoid overmixing, which can make pancakes tough.
- Fold in blueberries and chocolate chips: Carefully fold fresh blueberries and dark/semi sweet chocolate chips into the batter to keep them intact and evenly distributed throughout the pancakes.
- Preheat and grease skillet: Lightly grease a non-stick skillet with a little coconut oil or cooking spray and heat it over low to medium heat to ensure pancakes cook evenly without burning.
- Cook the pancakes: Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles start forming on the surface and the edges begin to look set, about 2 to 3 minutes.
- Flip and finish cooking: Gently flip the pancakes and cook the other side until golden brown and fluffy, about 1 to 2 minutes more.
- Serve warm: Remove the pancakes from the skillet and serve warm with maple syrup, honey, or your favorite toppings for a delightful breakfast experience.
Notes
- Do not overmix the batter; a few lumps are okay to keep the pancakes tender.
- Use fresh blueberries for the best flavor and texture; frozen can be used but might release extra moisture.
- Adjust sweetness by choosing the type and amount of sweetener you prefer.
- If you don’t have coconut oil, substitute with any mild-tasting oil or butter.
- To keep pancakes warm, place them in a preheated oven at 200°F (93°C) while cooking remaining batter.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
